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Lamb and Apricot Flavoured Rice Stuffing https://www.metro.ca/userfiles/image/recipes/Farce-agneau-riz-parfume-abricot-115.jpg PT30M PT15M PT45M
In a pot, sauté the onion, garlic and apricots in butter and oil.Add the other ingredients. Mix well.Simmer for 10 minutes.
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1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) canola oil 1 onion, chopped 3 cloves garlic, chopped 1 cup (250 mL) apricots 1/4 lb (115 g) ground lamb 1/2 cup (125 mL) basmati rice 2 cups (500 mL) chicken broth 1 tsp. (5 mL) curry 1 tsp. (5 mL) rosemary
Lamb and Apricot Flavoured Rice Stuffing

Lamb and Apricot Flavoured Rice Stuffing

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
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    $4.44 ea.

    454 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    canola oil
  • 1
    onion, chopped
  • 3
    cloves garlic, chopped
  • 1 cup
    (250 mL)
    apricots
  • 1/4 lb
    (115 g)
    ground lamb
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    454 g


  • 1/2 cup
    (125 mL)
    basmati rice
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    FRESH 2 GO GREEK CHICKEN RICE

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    1.5 kg


  • 2 cups
    (500 mL)
    chicken broth
  • 1 tsp.
    (5 mL)
    curry
  • 1 tsp.
    (5 mL)
    rosemary
Imprimer ma sélection

Preparation

In a pot, sauté the onion, garlic and apricots in butter and oil.

Add the other ingredients. Mix well.

Simmer for 10 minutes.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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